Chateau Haut-Brion 2007
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Product characteristics
Brand:Chateau Haut-Brion
Country:France
Grapes:Cabernet Franc, Cabernet Sauvignon, Merlot
Region:Bordeaux
Color:Red
Sweetness:Dry
Alcohol:13
Vintage:2007
Volume:0.75
View all Characteristics
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All Characteristics
Reviews
Key DetailsColor
Deep Ruby
Clarity
Clear
Sweetness
Dry
Brand
Chateau Haut-Brion
Country
France
Alcohol
13%
Sensory StructureAlcohol
10-11%
12-13%
14-14+%
Acidity
low
med
high
Tannins
low
med
high
Body
light
med
full
Finish
short
medium
long
Tasting CharacteristicsA peerless First Growth from Pessac-Leognan that pairs gravitas with elegance and invites both immediate and long-term enjoyment.
Château Haut-Brion stands apart as the only First Growth located outside the Medoc, rooted in the Graves region and holding a legacy since the 16th century.
The 2007 vintage emerges from a less-than-ideal season, yet under the estate`s rigorous standards it still attained distinguished precision. The blend is approximately 44% Cabernet Sauvignon, 43% Merlot and the rest Cabernet Franc.
Thanks to disciplined extraction and barrel regime, this bottling offers immediate charm with serious staying power.
Aromas and flavours:
Primary
Aroma/Nose: Deep ruby-violet in colour, the nose opens with red fruit: cherry, raspberry, growing into black-currant and bramble, overlaying tobacco leaf, sandalwood, sage, subtle cedar and a distinct mineral signature.
Secondary
Palate/Taste: Medium to full in body, the wine offers vibrant fruit framed by polished yet present tannins, a firm acidity giving drive, and a textural core of dark berries, herbaceous edge and graphite-like mineral undertones.
Tertiary
Finish: Prolonged and savoury, the aftertaste reveals meaty nuances, black olive, subtle earth, and a lingering echo of cedar and dark fruit. It signals both readiness and capacity for further ageing.
GastronomyServe Château Haut-Brion 2007 in a large Bordeaux-style glass at 18 C, ideally after a 60-90-minute decant (or longer).
It rewards dishes with substance: roasted saddle of venison with juniper and dark cherries, rib-eye with a pepper-crust, wild boar ragu, or a rich mushroom-and-truffle risotto. On the cheese side, mature Comte or aged Gouda serve beautifully. Its acidity and mineral structure balance rich meats, while the herb-and-tobacco notes resonate with savory pairings.
Food Pairing Suggestions:
Meat
Fish
Fruits and berries
Cheese
Poultry
Vegetables
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